Chapter “Ché non è impresa da pigliare a gabbo”: Dante’s Echoes in the "Scienza in cucina" by Pellegrino Artusi
In the wake of Unification of Italy, in Florence, Pellegrino Artusi publishes Science in the Kitchen and The Art of Eating Well, a book meant to get into the homes of all Italians and which contributed to the formation of an Italian of written and spoken use in the post-unification linguistic realit...
Պահպանված է:
| Հիմնական հեղինակ: | |
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| Ձևաչափ: | Online |
| Լեզու: | իտալերեն |
| Հրապարակվել է: |
Wydawnictwo Uniwersytetu Łódzkiego
2025
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| Խորագրեր: | |
| Առցանց հասանելիություն: | ONIX_20250307_9788383313689_1970 |
| Ցուցիչներ: |
Չկան պիտակներ, Եղեք առաջինը, ով նշում է այս գրառումը!
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| _version_ | 1869530023108542464 |
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| author | Iosco, Valentina |
| author_browse | Iosco, Valentina |
| author_facet | Iosco, Valentina |
| author_sort | Iosco, Valentina |
| collection | Directory of Open Access Books |
| description | In the wake of Unification of Italy, in Florence, Pellegrino Artusi publishes Science in the Kitchen and The Art of Eating Well, a book meant to get into the homes of all Italians and which contributed to the formation of an Italian of written and spoken use in the post-unification linguistic reality. This is not a simple cookbook: it welcomes, between one preparation and another, explicit references to Dante and the Comedy. Artusi demonstrates with good taste and common sense how Dante and the gastronomy are two strongly identifying elements for Italy. To highlight how deep this connection is, the text of the Science has been examined in search of implicit or explicit Dantean echoes. The intent of the research goes in two directions: on one hand, to hypothesize, through Artusi’s literary quotes, the type of public to which it is addressed, on the other, to highlight the educational purpose of the work, which cannot be considered only and simply a collection of recipes. |
| format | Online |
| id | doab-20.500.12854ir-156320 |
| institution | Directory of Open Access Books |
| language | ita |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Wydawnictwo Uniwersytetu Łódzkiego |
| publisherStr | Wydawnictwo Uniwersytetu Łódzkiego |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1563202025-03-07T15:10:29Z Chapter “Ché non è impresa da pigliare a gabbo”: Dante’s Echoes in the "Scienza in cucina" by Pellegrino Artusi Iosco, Valentina Italian literature Italian culture Italian language didactics Italian language In the wake of Unification of Italy, in Florence, Pellegrino Artusi publishes Science in the Kitchen and The Art of Eating Well, a book meant to get into the homes of all Italians and which contributed to the formation of an Italian of written and spoken use in the post-unification linguistic reality. This is not a simple cookbook: it welcomes, between one preparation and another, explicit references to Dante and the Comedy. Artusi demonstrates with good taste and common sense how Dante and the gastronomy are two strongly identifying elements for Italy. To highlight how deep this connection is, the text of the Science has been examined in search of implicit or explicit Dantean echoes. The intent of the research goes in two directions: on one hand, to hypothesize, through Artusi’s literary quotes, the type of public to which it is addressed, on the other, to highlight the educational purpose of the work, which cannot be considered only and simply a collection of recipes. 2025-03-07T15:10:27Z 2025-03-07T15:10:27Z 2023 chapter ONIX_20250307_9788383313689_1970 9788383313689 9788383313672 https://directory.doabooks.org/handle/20.500.12854/156320 ita image/jpeg Attribution-NonCommercial-NoDerivatives 4.0 International https://www.press.uni.lodz.pl/index.php/wul/catalog/book/617 Wydawnictwo Uniwersytetu Łódzkiego 10.18778/8331-367-2.08 In the wake of Unification of Italy, in Florence, Pellegrino Artusi publishes Science in the Kitchen and The Art of Eating Well, a book meant to get into the homes of all Italians and which contributed to the formation of an Italian of written and spoken use in the post-unification linguistic reality. This is not a simple cookbook: it welcomes, between one preparation and another, explicit references to Dante and the Comedy. Artusi demonstrates with good taste and common sense how Dante and the gastronomy are two strongly identifying elements for Italy. To highlight how deep this connection is, the text of the Science has been examined in search of implicit or explicit Dantean echoes. The intent of the research goes in two directions: on one hand, to hypothesize, through Artusi’s literary quotes, the type of public to which it is addressed, on the other, to highlight the educational purpose of the work, which cannot be considered only and simply a collection of recipes. 10.18778/8331-367-2.08 83bfe9c9-323d-4283-b087-d859fd9af314 9788383313689 9788383313672 121-133 open access |
| spellingShingle | Italian literature Italian culture Italian language didactics Italian language Iosco, Valentina Chapter “Ché non è impresa da pigliare a gabbo”: Dante’s Echoes in the "Scienza in cucina" by Pellegrino Artusi |
| title | Chapter “Ché non è impresa da pigliare a gabbo”: Dante’s Echoes in the "Scienza in cucina" by Pellegrino Artusi |
| title_full | Chapter “Ché non è impresa da pigliare a gabbo”: Dante’s Echoes in the "Scienza in cucina" by Pellegrino Artusi |
| title_fullStr | Chapter “Ché non è impresa da pigliare a gabbo”: Dante’s Echoes in the "Scienza in cucina" by Pellegrino Artusi |
| title_full_unstemmed | Chapter “Ché non è impresa da pigliare a gabbo”: Dante’s Echoes in the "Scienza in cucina" by Pellegrino Artusi |
| title_short | Chapter “Ché non è impresa da pigliare a gabbo”: Dante’s Echoes in the "Scienza in cucina" by Pellegrino Artusi |
| title_sort | chapter che non e impresa da pigliare a gabbo dante s echoes in the scienza in cucina by pellegrino artusi |
| topic | Italian literature Italian culture Italian language didactics Italian language |
| topic_facet | Italian literature Italian culture Italian language didactics Italian language |
| url | ONIX_20250307_9788383313689_1970 |
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